Summary

Ingredients

• 150 ml natural yogurt
• 50 g almond (s), round
• 1 ½ teaspoon chili powder
• 0.25 teaspoon ¼ bay leaves, crushed
• 0.25 teaspoon ¼ clove powder
• 0.25 teaspoon ¼ cinnamon powder
• 1 teaspoon garam masala
• 4 cardamom pods, green or 0.5 teaspoon cardamom powder
• 1 tablespoon ginger root, cut into small strips
• 1 teaspoon garlic, chopped
• 400 g tomato (s), chopped from the can
• 0.25 teaspoon ¼ salt
• 1 kg chicken breast fillet (s), skinless and boneless, cut into small pieces or strips
• 75 g butter
• 1 teaspoon oil
• 2 medium onion (s), finely sliced
• 2 teaspoons coriander leaves, freshly chopped
• 4 teaspoons cream
• 1 tablespoon curry paste, red, to taste

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Instructions

1. Mix the yogurt, ground almonds and dry spices, half of the chopped ginger, garlic, tomatoes and salt in a large bowl. Mix the chopped chicken with the marinade and put it in the fridge overnight, if possible.
2. Melt the butter in a large saucepan or wok, add the onions and let the onions turn golden brown. Add the marinated meat and fry until it has turned a little color.
3. Add half of the chopped coriander and the rest of the ginger. Then add 1 - 2 tablespoons of red curry paste, depending on your taste, and season the mixture with a little salt if necessary.
4. Boil the whole thing up and then let it simmer on a lower heat for about 10-15 minutes. Sprinkle with fresh coriander and serve.
5. Serve with buttered chapati (recipe in the database) or buttered basmati rice.